Spinach-Artichoke Dip

By Sara_and_Dave

Ingredients

• 8 ounces mozzarella cheese, part-skim
• 1/2 cup sour cream, fat-free
• 1/4 cup Parmesan cheese, fat free
• 1/4 teaspoon black pepper
• 3 garlic cloves
• 14 ounces artichoke hearts, fresh, cooked or canned
• 16 ounces cream cheese, fat-free
• 10 ounces spinach, chopped, frozen

Preparation

Step 1

Preheat oven to 350°F. Shred mozzarella and combine 1-1/2 cups (6 ounces) of it with the sour cream, 2 tablespoons of the Parmesan cheese, black pepper, garlic cloves (crushed), artichoke hearts (drained and chopped), cream cheese, and spinach (thawed, drained, and squeezed dry). Spoon mixture into a 2-quart baking dish lightly coated with cooking spray. Sprinkle with remaining 1/2 cup (2 ounces) of mozzarella and 2 tablespoons of Parmesan cheeses. Bake for 30 minutes or until bubbly and golden brown. Serve with raw vegetables, baked pita chips, baked tortilla chips, whole wheat Melba toasts, or toasted Italian bread.